Fresh and filling! Make heaps so you can have it in the fridge for lunches. Store in an air tight container for up to 4 days.
...because Spring got COLD again!! Makes heaps so get some containers ready for freezing :)
You can use regular potatoes or sweet potatoes for these. Makes a yummy entree or a main meal with larger potatoes. You really could fill them with whatever you like! Possibilities are endless with all kinds of vegetable combinations...but here's a start; kale pesto and a walnut/mushroom mix. They take a little bit of time to prepare, but the end result is worth it. You might like to make some extras for lunch the next day. Enjoy :)
A plant-based take on fettuccine Alfredo. It doesn't matter what colour kale you use - green or purple is fine. The creamy cashew sauce is made extra thick by blending in tofu. Don't let the tofu scare you off!...once it's all blended up, you won't even know it's in there...and who says you have to admit you used it tofu to your dinner guests anyway ;) The garlicky sauteed kale adds an enjoyable savoury flavour to the dish. Serves 4.
Sauteed leek, kale and chickpeas in a sizzling creamy, cheesy sauce topped with fresh garlic bread crumbs. If you feel like a warm, comforting dish, then this one is for you. Serves 6 (or plenty of left overs for lunch the next day!).
Easy-peasy summer salad with a delicious dressing with just the right amount of kick. This makes quite a lot of dressing. Store it in a jar in the fridge and add it to the salad just before serving :)
Forget the can opener...save that store bought bollocks for the emergency kit. Since Summer is taking its sweet time, try this hearty, healthy, satisfying bowl of deliciousness.
On another note, I recently got my once yearly warrant of fitness from the doctor (cause apparently us vegans are more prone to getting sick....yea right). As usual, everything came back fine...my iron is actually on the higher side - probably due to the increase in green smoothies and spirulina tablets I've been taking to get me through exams. I want people to know that this isn't unusual for a vegan. There is a huge misconception out there that vegans are lacking in something as a matter of course. I keep a closer eye on my B12 levels but even so, I have had no indication of needing to supplement in this.
I don’t take any supplements or vitamins. I just eat really well. I used to take a lot of them and when I stopped, nothing bad happened so I just never started taking them again. I think it’s important for people to know they don’t "have" to take vitamins and supplements if they already have a good diet made up of whole, natural foods.
I'm not sure exactly what constitutes a chowder, but for fear of being incorrest on a technicality, I decided against Googling it. This is a chowder dammit. A creamy, thick, chunky and hot chowder promising couch-snuggling time while watching your favourite movie.
This one's a keeper...a tasty, light, soupy type dish. Soba noodles lose about 80% of their sodium when cooked in unsalted water. Rinse and drain the soba thoroughly after cooking to remove any lingering salt.
Beans, beans, they're good for you heart. The more you eat, the more you .....live awesomely!! Haha! Lots of people are scared to eat beans and grains...I have no idea why. Beans are a phytonutrient rich food and an excellent addition to a , , healthy diet. The 2010 Dietary Guidelines Advisory Committee recommended a shift towards a plant based diet (see here, here, here), and beans are a great source of plant protein (see also here, here). Eating just half a cup of beans a day for two months can result in a 20 point drop in serum cholesterol. Beans also help reduce blood pressure, reduce inflammation, and lower body weight. Bean consumption may also be protective against cancer (see here). Black beans appear to be slightly healthier than pinto beans and lentils (red lentils are the healthiest) come in second after black beans in terms of antioxidant content (see also here, here). Watch out though, The plastic linings in bean cans can contain BPA, though there are brands that don’t use it. Instead, I buy my beans lose then soak and cook them - cheaper and better for you.
Tried something different as far as a dressing goes - turned out yum! Nice to add a bit of fruity-ness to a salad. As always, loaded with micronutrients and fiber to keep you healthy and energy levels more constant.
Something a bit different than your normal potato fries. Their cheesy flavour comes from nutritional yeast (in NZ also called savory yeast). They turn out nice and crispy - just like normal fries but more interesting. You can flavour them with whatever herbs and spices you desire.
This is a slightly modified version of the Green Powerhouse Pesto Plate from one of my FAV websites, Oh She Glows. You couldn't ask for a dish more packed full of nutrients than this! With the kale, lentils, quinoa, avocado, edamame and heaps of other super foods, it provides long lasting energy and fullness. ENJOY! :D
Serve on it's own (who said salad can't be a meal on it's own?!) or scoop into a healthy wholegrain wrap for some grain-on-grain action. This colourful, protein rich salad will leave you SAT-IS-FIED :D The ingredients don't have to be exact...you can use up what ever raw veggies you have.
Vegan omelette - a first for me :) I wasn't sure how it would turn out but it actually turned out great! The mixture was a little too fragile for the pan, but baking worked a treat. The omelette is a light, fluffy texture and you can add whatever herbs and spices you like. The caramelised onions a naturally sweet and the portobello mushrooms are a "meaty" and hearty addition.
Super satisfying. Nutritional Info per serve (2 cups): Calories: 138.2, Total Fat: 0.4 g, Cholesterol: 0.0 mg, Sodium: 375.0 mg, Total Carbs: 23.9 g, Dietary Fiber: 8.4 g, Protein: 9.8 g.
Avocado's never fail me. I'm obsessed with avocados. They contain an amazing array of carotenoids. They are also anti-inflammatory. They help digestion, are high in vitamin K, fiber, folate and vitamin C. Avocados are also high in fat but it is considered to be the good fat that helps you absorb nutrients, protects you from inflammation, and helps lower your risk of heart disease. This pesto is super fast and super tasty. If you want to make it a 100% raw dish, make zucchini noodles instead :)
Mmmm sweet, sour and savory all in one dish and your kitchen will smell amazing in the process!
Clean, plant based recipes for EVERYONE :) And some research thrown in for good measure.